About two years ago, I had someone of Guyanese heritage reach out to me to ask if I had a curry Cassava recipe. A dish her grandmother would make for her and her siblings while they were growing up in rural Guyana. I was stumped, as I had never heard of the dish. Through some research, I found that the same dish, possibly prepared differently, was also typical in Trinidad. However, it too was lost to time.
You’ll Need…
2 1/2 tablespoons veg oil
1 medium onion (sliced)
8 cloves of garlic (roughly chopped)
3/4 tablespoon cumin seeds (geera)
1 Scotch Bonnet pepper (sliced)
1 tablespoon Caribbean Green Seasoning
2 1/2 tablespoons curry powder
3 lbs Cassava (chunks)
3/4 tablespoon salt
1/2 teaspoon black pepper
1 tablespoon Garam Masala
3-4 cups water
Optional – 2 tablespoons chopped Chadon Beni (culantro) or Cilantro (coriander)
Notes! If making this recipe gluten-free, please go through the complete list of ingredients to ensure they meet your gluten-free dietary requirements. I suggest you follow along with the video below, as it provides more information about the recipe. For instance, I’ll explain why I used a Scotch Bonnet pepper, how Wiri Wiri peppers are used in Guyana, and how you can successfully use frozen cassava.
* Serves five people as a side dish
I used fresh cassava, which was peeled, deveined, and cubed into chunks. All explained in the video below.
In a deep pot, heat the oil on a medium flame and add the onion, garlic, Scotch Bonnet pepper, and cumin seeds. Reduce the heat to low.
After 3 minutes, add the Caribbean Green Seasoning, stir, and continue cooking for 2 minutes before adding the curry powder.
You must continue cooking on a low heat after adding the curry powder to allow the spices that make up the curry powder to bloom fully.
After 4-5 minutes (add a bit more oil if it starts sticking), add the prepared cassava pieces to the pot. And stir well to coat.
It’s then time to turn up the heat to med/high, add the salt, black pepper, and garam masala. Should you prefer to add Anchar masala instead, that will work.
Pour in the water, bring to a boil, and cook over a medium-low flame until the cassava pieces are tender and start to fall apart.
Keep an eye on the water level and add more if necessary. As discussed in the video tutorial, you have the option of cooking this curry dish somewhat dry or with a gravy, especially if you’re like me and enjoy it with Sada Roti.
In about 25 minutes, the cassava should be fully cooked, and you’ll have a thick gravy. It’s then time to taste and adjust the salt to your liking. Finish with chopped Chadon Beni or Cilantro (I didn’t have any this time).
